Frequent and worldwide occurring vine disease in the vineyard, which is mostly caused by various microorganisms such as bacteria, yeasts and moulds. Grape rot is also favoured by nutrient deficiencies of the vine during growth such as nitrogen. Even particularly compact grapes with closely packed berries are potentially at risk. There are different types of rot such as green rot, pink rot, grey rot(botrytis), black rot and white rot. An extensively infested vineyard then has a typical mouldy and stuffy odour that can be perceived from afar. A wine made from such infested grapes has the wine defect mould taste.
A distinction is made between primary infestation of healthy berries by the molds Aspergillus, Botrytis, Cladosporium, Penicillium and Trichothecium, and secondary infestation by pests, insects and weather (hail, rain, lightning) or berries damaged by primary infestation. Acetic rot may also occur on the damaged berries. Grape rot is particularly feared during the grape harvest. The only desirable disease is the noble rot (Botrytis), which may occur on white grapes. Specific fungicides are used in the vineyard against the various fungi. Any off-flavours that have entered the wine from rotten grapes are combated by activated carbon. See also under vine enemies.
Grey rot: From Tom Maack T.o.m. CC BY-SA 3.0, Link
Green rot: By farmer Karl - Own work, CC BY 3.0 at, Link
Black rot: By Daniel Molitor, CC BY 2.0 de, Link
Vinegar rot: From farmer Karl - Own work, CC BY 3.0 at, Link